VICTORIAS NATIONAL HIGH SCHOOL – CANETOWN EXTENSION

3RD QUARTER EXAMINATION

Directions: Read and understand the statements/questions below. Choose the letter of the correct ANSWER.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after
the different food stuffs have been simmered?
A. glaze C. stock
B. sauce D. water
2. Which of the following stocks uses veal bone as its main ingredient?
A. brown stock C. prawn stock
B. ham stock D. white stock
3. What kind of stock uses fish as its main ingredient?
A. brown stock C. glace viande
B. fish stock D. ham stock
4. What stock uses chicken bone as its main ingredient?
A. fish stock C. prawn stock
B. ham stock D. chicken stock
5. Among the different types of stock, which one is the easiest to prepare?
A. brown stock C. white stock
B. fish stock D. vegetable stock
6. What stock is made by boiling prawn shell?
A. fish stock C. prawn stock
B. ham stock D. vegetable stock
7. As a rule, which should not be added to the stock because it causes saltiness?
A. MSG C. spices
B. salT D. sugar
8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will
she use to give aroma to the stock?
A. aromatic C. ginger
B. garlic D. smoke
9. What makes the stock tasty and appetizing?
A. appearance C. ingredients
B. color D. smell
10. Which of the following is a clear soup?
A. bisques C. cream
B. bouillon D. puree
11. Which of the following examples is a thick soup?
A. bisques C. consommé
B. bouillon D. fruit
12. Which of the following is not a thickening agent?
A. flour C. rice
B. grain D. salt
13. Which of the four basic sauces whose basic ingredient is milk is thickened
with flour enriched with butter?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
14. Which among the four basic sauces has a chief ingredient of chicken broth thickened with flour and enriched with butter
seasoning?
A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
15. Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?
A. Hollandaise sauce C. white sauce
B. savory butter D. veloute sauce

16. Which of the four basic sauces has a basic ingredient like butter that is creamed and blended with other ingredients to give
individual flavor?
 A. Hollandaise sauce C. veloute sauce
B. savory butter D. white sauce
17. Which of the following is not a thickening agent?
A. dairy cream C. flour
B. egg D. spice
18. What do you call birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
19. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
A. chicken C. itik
B. goose D. pecking duck
20. What do you call to young immature pigeon of either sex with extra tender meat is called___.
A. duck C. rooster
B. fryer D. squab
21. Poultry is composed of different parts. Which of the following do breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
22. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. well-develop thighs
23. What do you call to young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
24. How many days should a whole chicken should be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
25. How do you classify the fleshy part of chicken like breast?
A. entrails C. viscera
B. dark meat D. white meat
26. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry,
which of the following methods will you apply?
A. boiling C. roasting
B. frying D. stewing
27. What cookery method is suitable for the less tender cuts?
A. boiling C. roasting
B. frying D. stewing
28. What is the best cooking temperature for poultry?
A. high temperature C. low to moderate temperature
B. low temperature D. moderate temperature
29. What factor affects the poultry meat‘s tenderness and juiciness?
A. age C. cuts
B. cookery D. sex
30. Which of the following can be done to prevent drying when reheating?
A. cook using sauces and gravy
B. overcook the poultry meat
C. remove fat before cooking
D. none of the above
31. Act of arranging the meal on the individual plate immediately before it‘s serving
A. Garnishing C. Plating
B. Cooking D. Serving

32. If the food is the masterpiece, then the plate is its _______
A. Accessories C. body
B. Base D. Frame

33. To enhance in appearance by adding decorative touches

A. Plating B. Presenting C. Garnishing D. Serving
II. A. ARRANGE IN CHRONOLOGICAL ORDER, STEPS IN FABRICATING CHICKEN. WRITE NUMBERS FROM 1 TO 13. EXAMPLE: STEP 1 – ANSWER 1.

34. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.
35. Using your thumb push up and out to snap apart joint.
36 Halfway through you will hit the joint.
37 Cut around leg quarter going up high towards backbone then circling down toward other side.
38 Cut along center of breast bone
39 Here you can view the cut made
40 Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along one side of the breast bone to
the base of the chicken.
41 With your thumb under the wing joint press upward and out to separate joint
42 Here is a picture of detached breast and wing.
43 Separate skin that is attached to breast from leg quarter
44 Cut around wing joint to remove wing.
45 With knife, cut between joint to remove and cut any skin not separated from carcass yet.
46 A small thin piece of meat located on underside of breast that can be removed by pulling the tenderloin, good for
chicken tenders. Repeat steps 3-9 for the other side of breast.

11- B. 47 TO 50, GIVE AT LEAST 4 DIFFERENT CUTS OF POULTRY.

II. A. ARRANGE IN CHRONOLOGICAL ORDER, STEPS IN FABRICATING CHICKEN. WRITE NUMBERS FROM 1 TO 13. EXAMPLE: STEP 1 – ANSWER 1.

34. Finish cut through joint to remove leg quarter. Repeat steps 10-13 for other leg quarter.
35. Using your thumb push up and out to snap apart joint.
36 Halfway through you will hit the joint.
37 Cut around leg quarter going up high towards backbone then circling down toward other side.
38 Cut along center of breast bone
39 Here you can view the cut made
40 Using the knife, scimitar may be preferred but a fillet knife would work well too. Cut along one side of the breast bone to
the base of the chicken.
41 With your thumb under the wing joint press upward and out to separate joint
42 Here is a picture of detached breast and wing.
43 Separate skin that is attached to breast from leg quarter
44 Cut around wing joint to remove wing.
45 With knife, cut between joint to remove and cut any skin not separated from carcass yet.
46 A small thin piece of meat located on underside of breast that can be removed by pulling the tenderloin, good for
chicken tenders. Repeat steps 3-9 for the other side of breast.

11- B. 47 TO 50, GIVE AT LEAST 4 DIFFERENT CUTS OF POULTRY.